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“In 'A Southerly Course' by Martha Hall Foose”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan over medium heat, combine the wine, fig preserves, pecans, and lemon juice.
  2. Cook, stirring often, until the preserves are melted.
  3. In a bowl, combine the cheeses, cornstarch, pepper, and nutmeg.
  4. Stir the cheese mixture into the preserves one small handful at a time, making sure that each handful is completely melted before adding the next.
  5. The fondue can bubble a bit, but don't let it boil.
  6. Transfer the cheese mixture to a warm fondue pot and keep warm over a burner.
  7. Stir occasionally.
  8. Serve right away with cubes of pumpernickel and sourdough bread for dipping.

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